Which of the following is a common method of cooking vegetables?

Steaming is a common and effective method for cooking vegetables that preserves their nutrients, color, and flavor while providing a tender texture. The process involves cooking vegetables by placing them over simmering water in a pot or steamer. This method allows the vegetables to be cooked evenly without direct contact with water, which helps retain vitamins and minerals that might otherwise be lost in boiling water. Additionally, steaming enhances the natural flavors of the vegetables without the need for excessive fats or oils, making it a healthier cooking technique.

In contrast, while sautéing, broiling, and frying are also popular methods for cooking vegetables, they generally involve the use of added fats or oils and can lead to the loss of some nutritional value. Sautéing typically involves cooking vegetables quickly in a small amount of fat over heat, which can enhance flavor but may not retain as many nutrients as steaming. Broiling uses direct heat from above, which can be great for certain vegetable types but may not be as suitable for all. Frying immerses food in hot oil, often leading to a crispy exterior which can overcook or deplete the nutrients of the vegetables.